Pasta Shells With Portobello Mushrooms Asparagus And Boursin Sauce Italian Recipes Pasta And Vegetables Recipes Pasta And Cheese Sauce Recipes

Ingredients

1 tbsp. butter

1 tbsp. olive oil

1 lb. portobello mushrooms

1/2 tsp. salt

1 1/4 c. canned low-sodium chicken broth or homemade stock

1 oz. package pepper Boursin cheese

1 lb. asparagus

3/4 lb. medium pasta shells

Preparation

Step 1In a large frying pan, melt the butter with the oil over moderate heat. Add the mushrooms and salt and cook, stirring occasionally, until the mushrooms are tender and well browned, about 8 minutes. Add the chicken broth and Boursin cheese and bring to a simmer while stirring.Step 2Snap the tough ends off the asparagus and discard them. Cut the spears into 1/2-inch pieces. In a large pot of boiling, salted water, cook the pasta until almost done, about 6 minutes. Add the asparagus and cook until it and the pasta are just done, about 4 minutes longer. Drain. Toss with the mushrooms and sauce.Step 3Convenient Portobellos : Many stores carry packages of already stemmed and sliced portobello mushrooms, a real convenience. You can use ten ounces of the presliced portobello caps in place of the one pound of whole mushrooms we call for here.Step 4Wine Recommendation: Asparagus is best with a high-acid white wine such as a Bordeaux blanc from France or a California sauvignon blanc. These wines will also balance the rich cheese.